Apricot Pecan Wild Rice
This apricot-jeweled wild rice pilaf is perfect for Thanksgiving or anytime with roasted chicken, pork or beef.
2 Tbsp. butter
1/2 cup diced onion
1/2 cup thinly sliced celery
1 1/2 tsp. minced fresh rosemary, or 1/2 tsp. dried rosemary
1 1/2 tsp. minced fresh thyme, or 1/2 tsp. dried thyme
1 1/3 cups unseasoned long grain & wild rice blend (or amount for 4 servings)
2 cups College Inn® Chicken Broth (or enough to cook 4 servings of rice blend according to package directions)
1/2 cup sliced dried apricots
1/2 cup toasted pecans or sliced almonds
Melt butter in a medium saucepan over medium heat. Add onion, celery, rosemary and thyme. Cook until onions are softened, about 3 minutes.
Add rice blend and stir to coat with butter.
Add broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions.
Remove pan from heat. Add apricots; cover and let stand 5 minutes. Stir in toasted nuts before serving.
NOTE: A quick-cooking or regular wild rice blend can be used, the method is the same. The 20 minute cook time is for quick-cooking rice. Regular wild rice blends take about 45 minutes to simmer.
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